Soups are easy and delicious. For some bizarre reason, asparagus was the cheapest thing at the supermarket today so I snapped up a basketful. This soup is light and flavoursome and a real treat for anyone who likes this delicious delicate vegetable. It’s great served with a light crumbling of blue cheese on top but just as good on its own.
2 tablespoons melted butter (or olive oil)
3 bunches of asparagus (cut into 1/4s)
1/2 cup spring onions (chopped)
1 small celery stick (finely diced)
1/2 cup fresh parsley (chopped)
1 teaspoon salt
freshly ground black pepper
1/4 cup thick cream (optional)
Heat the butter in a large pan over a moderate heat and fry together the celery and onions for 3-4 minutes until soft. Add the asparagus and fry for a further 2 minutes. Add the parsley, salt and pepper and then pour in the stock. Bring to a boil, reduce the heat and simmer, uncovered for 20 minutes. Pour the soup into a blender in batches and blend until smooth. Return to the pan and heat until just bubbling then remove from the heat, stir in the cream check for seasoning and serve.
I served with cream and a sprinkle of paprika for colour. But you can serve it however you like eg. crunchy croutons and cream, blue cheese and even crispy bacon or proscuitto pieces.
Picture courtesy of Flickr User: StuSpivack under Creative Commons Licence.